Salmon Cakes & Roasted Brussels Sprouts

0 Ratings You need to be a registered member to rate this.

Sweet and savory meet on one delicious plate when Brussels sprouts kissed with Simply DressedⓇ Balsamic Salad Dressing and a blend of MarzettiⓇ Dill Veggie Dip, breadcrumbs and green onions transform salmon into flavorful cakes.

how to make salmon cakes and roasted brussel sprouts

READY In

30 Minutes

PREP TIME

15 Minutes

COOK TIME

15 Minutes

SERVES

Save

Ingredients

1 pound Brussels sprouts, trimmed and halved

4 tablespoons olive oil, divided

Salt and pepper

2 tablespoons Simply DressedⓇ Balsamic Salad Dressing

1 14-ounce can boneless, skinless pink salmon

2 tablespoons plus 1/4 cup MarzettiⓇ Dill Veggie Dip, divided

1 egg, lightly beaten

1 cup plain or seasoned breadcrumbs, divided

2 green onions, minced

Directions

Step 1:

Preheat oven to 425°F. Place Brussels sprouts in large bowl and toss to coat with 2 tablespoons olive oil. Season with salt and pepper. Spread in an even layer, cut-side down, on parchment paper-lined baking sheets and roast for 20 minutes until starting to brown on one side.

Step 2:

Flip pieces with a spatula and roast for another 10 minutes. Remove from oven and drizzle with balsamic dressing.

Step 3:

Place salmon in large bowl and mash with a fork. Add 2 tablespoons dill veggie dip, egg, 1/2 cup breadcrumbs, and green onions.

Step 4:

Season with salt and pepper. Stir to thoroughly combine. If mixture is too wet, add more breadcrumbs.

Step 5:

Spread remaining 1/2 cup breadcrumbs onto large plate and heat remaining 2 tablespoons olive oil in large sauté pan. Form salmon mixture into 4 patties and lightly press and roll in breadcrumbs to coat.

Step 6:

Sauté patties until light golden brown, about 3 to 4 minutes per side. Drain patties on a paper towel-lined plate. Serve with remaining 1/4 cup dill veggie dip.